Final answer:
Foods should be thrown out if held in the temperature danger zone between 4 and 60 degrees C (40 and 140 degrees F) for more than 2 hours. This is because bacteria multiply rapidly within this range, increasing the risk of foodborne illnesses.
Step-by-step explanation:
If food is held in the temperature danger zone for more than 2 hours, throw it out. The correct answer is B. 2 hours.
Failure of temperature control can lead to rapid bacterial growth in food, making it unsafe to consume. Bacteria multiply most rapidly at temperatures between 4 and 60 degrees C (40 and 140 degrees F), known as the temperature danger zone. Foods left in this range for extended periods are at high risk of contamination. Food safety guidelines suggest that perishable foods that remain within the temperature danger zone for more than two hours may become dangerous to eat because of this rapid bacterial growth.
To prevent foodborne illnesses, always ensure perishable foods are kept either hot or cold until served, and leftovers should be refrigerated promptly. In case of a power outage, foods in the refrigerator should be safe to eat if the temperature remains below 4 degrees C (40 degrees F) and does not exceed that for two hours or more.